Ingredients
The following ingredients have 4 Servings
- 1 lb. chicken breasts, cut into 1 1/2-inch pieces
- 1/2 cup buttermilk (tips & tricks)
- 2 large cloves garlic, pressed
- 1/2 tbsp. fresh ginger, minced
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 tsp. ground Himalayan sea salt
- canola oil, for frying
- 1/2 cup cornstarch (substitute unbleached all-purpose flour or potato starch)
- jasmine rice, for serving (*optional)
- 2 tbsp. coarsely chopped peanuts, for garnish
- 1 tbsp. chopped green onions (green parts only), for garnish
- 1/4 cup Shaoxing cooking rice wine (substitute mirin)
- 3 tbsp. rice vinegar
- 2 tbsp. low-sodium soy sauce
- 1 - 1 1/2 tbsp. gochujang (hot pepper paste)
- 1/4 cup honey, or more to taste
- 1/4 cup brown sugar, such as demerara
- 1 tbsp. sesame oil
- 2 large cloves garlic, pressed
- 1/2 tbsp. fresh ginger, minced
- freshly ground black pepper, to taste (I always used mixed peppercorns)
